Vegan Apple Pie

Nov 18, 2023

Vegan Apple Pie
Serves 8 • Total Time: 50 minutes  • FODMAP rating: high

1 cup pitted dates
1 cup water 
1/4 cup sugar
Juice of 1/2 lemon
1 teaspoon vanilla extract
1 teaspoons All Spice
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon
Dash of cloves 
4-5 apples, sliced
1-2 tablespoons maple syrup

1 tablespoon cornstarch

3 cups almond flour
1 1/2 cups flour as preferred (i.e. white, whole wheat, all-purpose, etc.)
6 tablespoons granulated sugar
1 teaspoon salt
14-16 tablespoons plant-based milk of choice, preferably unsweetened

1.In a bowl, add the almond flour, preferred flour, sugar and salt and mix well. 
2.Gradually add the milk a tablespoon at a time, stirring as you go until it starts looking clumpy and able to knead it into a ball.
3.Then, split the dough in half and use one ball for the bottom crust and one for the top. For the top, roll out the pastry with a rolling pin. For the bottom just press it into your dish or pan with your fingers. Be generous with your handling since there is not excess fat content in the crust that you need to worry about (like with other pie recipes).
4.Press crust into the dish gently then trim around the edges with a sharp knife or crimp if you are lining a pie dish.
5.Prick all over the bottom of the crust with a fork. 
6.If preparing ahead of time, can place the dough as a ball in the refrigerator or as a pre-formed crust in the refrigerator up to 48 hours prior to baking or placed in the freezer for extended shelf life. When ready to bake, set out the frozen pie crust to thaw for 20 minutes (or to roll out the dough) prior to filling.

Pie Filling
1.Preheat the oven to 350°F.
2.Add the dates, water, lemon juice, vanilla, sugar and spices to a blender to turn it into a caramel sauce. 
3.Slice apples, then place in a pan over the medium heat. Add caramel sauce, and cook for 5 minutes until apples are noticeably softer. Then add maple syrup, and cornstarch. Cook until sauce thickens. 
4.Add filling to the pie crust. Apply top crust as desired. 
5.Bake at 350 for 30 minutes. 
6.Serve plain or with coconut whipped cream.

*Don’t forget to preload on vegetables before you eat!
*Nut-Free: Use chickpea flour instead of almond flour
*FODMAP Swaps: Omit dates and use 1/4 cup brown sugar + 1 extra tablespoon of cornstarch. Use a higher proportion of refined white flour and start with ¼ cup of whole wheat or nut flours and increase proportions as tolerated

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